Course Soups
Difficulty Easy
Pulse Type Dry Peas
Specialty Diet Gluten Free, Vegetarian
Recipe Contributed By Claudia's Mesa

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Split Pea Green Pozole

Prep Time 20 minutes
Cook Time 45 minutes



  • 1 tbsp olive oil
  • 2 cups mushrooms, quartered
  • 2 cups green peas, dried; cooked (follow package instructions)
  • 1/2 cup onion, chopped
  • 2 cloves garlic, mashed and minced
  • 1/2 cup poblano pepper, chopped
  • 1 cup cilantro, chopped and divided in half
  • 1/2 cup parsnip, chopped
  • 2 cups potatoes, baby; halved
  • 3/4 cup salsa, Herdez Salsa Verde
  • 2 tsp salt, kosher
  • 1 can hominy, rinsed and drained
  • 6 cups water, warm

Optional Toppings:

  • 1 bunch cilantro, chopped
  • 1 cup radishes, sliced
  • 1 avocado, cubed
  • rice, white, cooked
  • sour cream, or crema fresca
  • cotija cheese


  • In a pressure cooker or Dutch oven, saut√© the mushrooms in 1 tbsp of olive oil, for about 2 minutes.
  • Add onion, garlic, poblanos, half of the cilantro, parsnips, potatoes, hominy and stir to blend. Season with salt.
  • Add salsa and cooked whole dried peas; stir. Allow to cook for about two minutes.
  • Add water. Taste water and if needed add more salt.
  • If using the pressure cooker, time for 15 minutes in High Pressure. If using a Dutch oven, cover and cook for 45 minutes at a medium-low temperature.
  • When the soup is done, take a masher and mash the potatoes. Add a remaining of chopped cilantro. Serve in bowls and allow guests to top with garnishes.